Summary

Ingredients

• 2 kg mussel (s)
• 1 bottle white wine, dry, Italian
• 5 cloves garlic
• 1 stick (s) celery
• 1 leek
• 2 carrot (s)
• 1 large onion (s)
• 2 tablespoon butter
• 1 bay leaf

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Instructions

1. Thoroughly clean the mussels, wash them under running water. Peel and chop the onion and garlic. Clean, wash and slice the carrots, leek and celery.
2. Heat the butter in a large saucepan and sauté the chopped vegetables in it. Add the bay leaf and deglaze the whole thing with the white wine (we always use the Orvieto Classico as a white wine, as in my opinion it goes best with the mussels). Bring the whole stock to the boil again and put the mussels in the saucepan, cover with a lid and let them cook for about 15 minutes. The mussel shells have opened from cooking. Mussels that are still closed should not be eaten!
3. Tip:
4. Fresh baguette tastes good with it.